CN112205499A - Preparation method of fruity bubble fermented tea beverage - Google Patents
Preparation method of fruity bubble fermented tea beverage Download PDFInfo
- Publication number
- CN112205499A CN112205499A CN202011237893.3A CN202011237893A CN112205499A CN 112205499 A CN112205499 A CN 112205499A CN 202011237893 A CN202011237893 A CN 202011237893A CN 112205499 A CN112205499 A CN 112205499A
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- fruity
- fermentation
- stock solution
- water
- fermented tea
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A method for preparing fruity bubble fermented tea beverage comprises pretreating raw materials; pretreating fruit auxiliary materials; sterilizing; fermenting; removing alcohol and blending; the canned food is aerated and has the advantages of fresh and elegant flavor, stimulating mouthfeel, low sugar content, and the inclusion of probiotics metabolites generated in the fermentation process of functional components and added dietary fibers, which can promote intestinal tract peristalsis and intestinal tract flora balance, and the matching of fresh fruit flavor and rich fine bubbles, so that the canned food has fresh, sour and sweet taste, can relieve greasiness, and can help digestion.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to a preparation method of a fruity bubble fermented tea beverage.
Background
The black tea is a fully fermented tea with special red soup and sweet taste which is prepared by the processing technologies of withering, kneading, fermenting, drying and the like after the tea leaves are picked, and the tea leaves are changed into red oxide under the action of oxidase to become the black tea. The black tea is mild and mellow in nature, is rich in various active substances including polyphenol compounds, catechin, various water-soluble vitamins and the like, and has the effects of quenching thirst, relieving summer heat, refreshing, relieving fatigue, resisting oxidation, resisting inflammation, enhancing immunity and the like.
From the microbiological or food engineering point of view, a fermented tea beverage is a fermented food with tea leaves as the matrix. In the food processing process, microorganisms participate, and specific nutritional factors generated by metabolism of some microorganisms appear in food while the appearance, the taste and the flavor are changed, so that the nutritional value is further improved, and the microbial nutrition enhancer is widely applied to human life at present, such as yoghourt, spicy cabbage, soy sauce, rice vinegar, white spirit and the like. With the improvement of living standard, people have higher demands while drinking tea frequently, at present, the research of various fermented tea beverages mainly focuses on the aspects of compounding, optimizing process conditions, fermenting strains and the like by taking tea leaves as main raw materials, the research on the aspects of improvement and innovation of the main raw materials is less, and the extraction and utilization of nutritional active ingredients in black tea are insufficient.
Bubble water is a product which is suitable for the subjective needs of young people for consumption by adding gas to liquid beverages, but has larger harm to the bodies of consumers because the bubble water generally contains more saccharides and food additives. Therefore, a product which is low in sugar, healthy, fresh and cool in taste and has higher nutritional and health-care values is urgently needed in the market.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a preparation method of a fruity bubble fermented tea beverage, which comprises the following steps:
(1) pretreatment of raw materials: crushing black tea, adding water, and performing ultrasonic extraction to obtain a tea stock solution;
(2) fruit auxiliary material pretreatment: cleaning fruits, cutting into pieces, adding water, boiling, and filtering to obtain fruit stock solution;
(3) and (3) sterilization: uniformly mixing the tea leaf stock solution and the fruit stock solution to obtain a mixed material solution, adding a sweetening agent, and then performing sterilization treatment;
(4) fermentation: inoculating a fermenting agent into the mixed feed liquid, sealing and fermenting, and then centrifugally filtering to obtain a filtered feed liquid;
(5) alcohol removal and blending: removing alcohol generated by fermentation from the filtrate, adding purified water and water-soluble dietary fiber, and stirring;
(6) and (3) inflating and canning: cooling the obtained material liquid, bottling, sterilizing, and charging sterile carbon dioxide gas.
Further, in the step (1), the water is purified water, black tea is subjected to superfine grinding, 2-10 times of the purified water by mass is added, the mixture is treated for 60min under the conditions that the ultrasonic power is 400W and the temperature is 50 ℃, and the tea raw liquid is obtained through filtration.
Further, in the step (2), the water is purified water, and the weight adding proportion of the fruits to the purified water is 1: 20, the boiling condition is that the heat treatment is carried out for 30-50min at 100 ℃.
Further, in the step (3), the tea leaf stock solution and the fruit stock solution are mixed according to the ratio of 1: 2-15, adding sweetener, controlling the sweetness of the obtained material liquid to be 2-14% of the sweetness of the cane sugar, and carrying out heat treatment for 15s under the sterilization condition of 115 ℃ and 125 ℃.
Further, in the step (4), the leavening agent comprises: champagne yeast, pichia pastoris, lactobacillus bulgaricus and tropical acetic acid bacteria; and (4) performing combined fermentation.
Further, the fermentation agent is added with the following fungus according to the following parts by mass: 5-10 parts of champagne yeast, 5-10 parts of pichia pastoris, 10-20 parts of bulgaria bacillus and 5-10 parts of tropical acetic acid bacteria, wherein the adding mass fraction is one thousandth.
Further, in the step (4), the fermentation temperature is preferably 28-33 ℃, the fermentation time is 3-5 days, and the rotation speed of the fermentation tank is 60 r/min.
Further, in the step (5), alcohol is removed from the filtered material liquid through a rotary evaporation device at 85 ℃ for 15min, and the ratio of the filtered material liquid to the purified water is 1: 8-9; the water-soluble dietary fiber accounts for 1-2% of the mass of the current liquid;
further, the water-soluble dietary fiber includes: one or more of inulin, dextran, resistant starch, chitosan, oat beta-dextran, guar gum, sodium alginate and fungal polysaccharide.
Further, in the step (6), in order to ensure the bubble mouthfeel of the obtained beverage, the pressure of the filled sterile carbon dioxide gas is within the range of 0.20MPa +/-0.01 MPa.
The invention has the beneficial effects that: the first is that: the flavor is fresh and elegant, the mouthfeel is stimulated, the sugar is low, the probiotic metabolites generated in the fermentation process of the functional components and the added dietary fibers can promote intestinal tract movement and intestinal tract flora balance, and the fruit flavor is fresh and fresh, the fine bubbles are rich, the sour and sweet taste is fresh, the greasiness can be removed, and the digestion is facilitated; secondly, the following steps: fermented tea has high antioxidant property and high polyphenol content, especially flavonoid. The mixed bacterial strain of bacteria and fungi is used for fermentation, so that the flavor is improved, the total number of bacterial colonies is increased, intestinal flora is adjusted, and the immunity is enhanced; thirdly, the method comprises the following steps: the water-soluble dietary fiber and the fructose are compounded, so that the mouthfeel is improved, the nutritional value is improved, and the gastrointestinal peristalsis is increased; charging CO2The refreshing taste of the beverage is improved; fourthly, the method comprises the following steps: the invention is a novel beverage with the health care function of fruity Kangpu tea and the refreshing taste of carbonated beverage, which not only accords with the good taste of soft beverage, but also accords with the requirement of people on healthy high-quality life
In the method, the tea raw material is subjected to superfine grinding pretreatment, ultrasonic extraction is combined with secondary extrusion filtration, the dissolution degree of active substances in the tea raw material is influenced, and then the active substances in the tea are fully extracted, so that the product has the advantages of good nutritional value and economic cost; through proper process means, the obtained fermented fruit tea beverage not only has the health-care function of probiotics metabolites, but also has unique fruit tea composite flavor, rich taste and good stability, is suitable for various different crowds to drink, meets the requirements of modern people, has a fermented product with a good intestinal health maintaining function, and has wide application prospects:
1) according to the invention, black tea is fermented to generate more flavonoids and theaflavin, water-soluble dietary fiber is added after fermentation, and functional substances such as tea polyphenol, caffeine and flavone in the black tea can be fully dissolved out by using superfine grinding and ultrasonic-assisted extraction;
2) the compound fruit soup is used, and other nutrient substances are added during tea extraction, so that the nutrient components in the tea and the flavor of a final product are enriched;
3) in the fermentation process, the mixed strains are used for synergistic fermentation, so that the phenomena of slow fermentation and poor taste of a single strain are improved;
4) according to the invention, through microbial fermentation, the bitter taste of the black tea is reduced, and meanwhile, the fermented liquid is clear and transparent and has a long shelf life.
5) The invention fills CO into the same fruit2The refreshing taste of the beverage is enhanced, and the greasy feeling is relieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. In combination with the embodiments 1-7,
example 1
A preparation method of a fruity bubble fermented tea beverage is characterized by fresh and elegant flavor, stimulating mouthfeel, low sugar content, containing probiotic metabolites generated in the fermentation process of functional components and added dietary fibers, being capable of promoting intestinal tract peristalsis and intestinal tract flora balance, matching with fresh fruit flavor and rich and fine bubbles, having fresh sour and sweet taste, being capable of removing greasiness and helping digestion.
The method comprises the following steps: processing raw materials, preparing fermentation liquor, charging gas, blending and canning. Fermented tea has high antioxidant property and high polyphenol content, especially flavonoid. The mixed bacterial strain of bacteria and fungi is used for fermentation, so that the flavor is improved, the total number of bacterial colonies is increased, intestinal flora is adjusted, and the immunity is enhanced; the compound premix is compounded with water-soluble dietary fiber and fructose, so that the mouthfeel is improved, the nutritional value is improved, and the gastrointestinal motility is increased; charging CO2And the refreshing taste of the beverage is enhanced.
The novel beverage combines the health care function of the fruity Kangpu tea and the refreshing taste of the carbonated beverage, meets the requirements of good taste, nutrition and health of soft beverages, and also meets the requirement of people on pursuing healthy high-quality life.
The fruity fermented tea bubble water has stronger inoxidizability and is rich in more nutrient substances such as vitamin C and the like;
a preparation method of a fruity bubble fermented tea beverage comprises the following steps:
(1) pretreatment of raw materials: crushing black tea, adding water, and performing ultrasonic extraction to obtain a tea stock solution;
(2) fruit auxiliary material pretreatment: cleaning fruits, cutting into pieces, adding water, boiling, and filtering to obtain fruit stock solution;
(3) and (3) sterilization: uniformly mixing the tea leaf stock solution and the fruit stock solution to obtain a mixed material solution, adding a sweetening agent, and then performing sterilization treatment;
(4) fermentation: inoculating a fermenting agent into the mixed feed liquid, sealing and fermenting, and then centrifugally filtering to obtain a filtered feed liquid;
(5) alcohol removal and blending: removing alcohol generated by fermentation from the filtrate, adding purified water and water-soluble dietary fiber, and stirring;
(6) and (3) inflating and canning: cooling the obtained material liquid, bottling, sterilizing, and charging sterile carbon dioxide gas.
A preparation method of a fruity bubble fermented tea beverage comprises the steps of (1) taking purified water as water, carrying out superfine grinding on black tea, adding 2-10 times of the purified water by mass, treating for 60min under the conditions of 400W of ultrasonic power and 50 ℃, and filtering to obtain a tea leaf stock solution.
A preparation method of a fruity bubble fermented tea beverage is characterized in that in the step (2), water is purified water, and the weight adding proportion of fruits to the purified water is 1: 20, the boiling condition is that the heat treatment is carried out for 30-50min at 100 ℃.
Removing inedible parts of fruits with excellent quality, cleaning, and cutting into 1.5-2.5cm cubes;
the fruit is one or more of apple, bergamot pear, orange, mango, lychee, peach, longan, rambutan, honey peach, Chinese chestnut, custard, coconut, kumquat, dark plum, cherry, red date and plum.
A preparation method of a fruity bubble fermented tea beverage is characterized in that in the step (3), a tea raw liquid and a fruit raw liquid are mixed according to the ratio of 1: 2-15, adding sweetener, controlling the sweetness of the obtained material liquid to be 2-14% of the sweetness of the cane sugar, and carrying out heat treatment for 15s under the sterilization condition of 115 ℃ and 125 ℃.
A preparation method of a fruity bubble-fermented tea beverage is disclosed, wherein in the step (4), a leavening agent comprises: champagne yeast, pichia pastoris, lactobacillus bulgaricus and tropical acetic acid bacteria; and (4) performing combined fermentation. The leavening agent comprises: 1. champagne yeast: much gas is produced, and the fruit fragrance is good; 2. pichia pastoris: the produced ester is more, and the honey fragrance is good; 3. lactobacillus bulgaricus: the product is fragrant, the sourness is soft, and the metabolite can inhibit pathogenic bacteria and putrefying bacteria in the intestinal tract; 4. acetic acid bacteria tropicalis: consumes alcohol, produces acid and improves flavor. The 4 strains are used for combined fermentation, the speed of producing the mycoderm is high, and the fermentation time is short.
A preparation method of a fruity bubble fermented tea beverage comprises the following steps of adding various bacteria in a leavening agent according to the following parts by mass: 5-10 parts of champagne yeast, 5-10 parts of pichia pastoris, 10-20 parts of bulgaria bacillus and 5-10 parts of tropical acetic acid bacteria, wherein the adding mass fraction is one thousandth.
A preparation method of a fruity bubble fermented tea beverage is characterized in that in the step (4), the fermentation temperature is preferably 28-33 ℃, the fermentation time is 3-5 days, and the rotation speed of a fermentation tank is 60 r/min.
A preparation method of a fruity bubble fermented tea beverage, in the step (5), alcohol is removed from a filter liquor through a rotary evaporation device at 85 ℃ for 15min, and the ratio of the filter liquor to purified water is 1: 8-9; the water-soluble dietary fiber accounts for 1-2% of the current mass part;
a method for preparing fruity bubble fermented tea beverage comprises water-soluble dietary fiber: one or more of inulin, dextran, resistant starch, chitosan, oat beta-dextran, guar gum, sodium alginate and fungal polysaccharide.
A preparation method of the fruity bubble fermented tea beverage is characterized in that in the step (6), in order to ensure the bubble mouthfeel of the obtained beverage, the pressure of the filled sterile carbon dioxide gas is within the range of 0.20MPa +/-0.01 MPa.
A method for preparing fruit-flavored bubble-fermented tea beverage comprises adding yellow crystal sugar as sweetener.
Example 2
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
1. pretreatment of raw materials: taking black tea, carrying out superfine grinding, adding 8 times of purified water by mass, treating for 60min under the conditions of ultrasonic power of 400W and temperature of 50 ℃, and filtering to obtain a tea stock solution;
2. fruit auxiliary material pretreatment: removing inedible parts of fructus Mali Pumilae, fructus Pyri, fructus Citri Junoris, fructus Mangifera Indicae, fructus litchi, and fructus Persicae, cleaning, and cutting into 2cm cubes. The weight adding proportion of the fruits to the purified water is 1: 20, boiling at 100 deg.C for 25min, and filtering to obtain fruit stock solution;
3. and (3) sterilization: mixing the tea leaf stock solution and the pretreated fruit stock solution according to the proportion of 1: mixing at a ratio of 10, adding crystal sugar, controlling the sweetness of the obtained material liquid to be 10% of that of sucrose, sterilizing at 115 deg.C for 15s, and mixing.
4. Fermentation: inoculating a fermenting agent into the mixed liquid, wherein the fermenting agent comprises 1. champagne yeast: much gas is produced, and the fruit fragrance is good; 2. pichia pastoris: the produced ester is more, and the honey fragrance is good; 3. lactobacillus bulgaricus: the product is fragrant, the sourness is soft, and the metabolite can inhibit pathogenic bacteria and putrefying bacteria in the intestinal tract; 4. acetic acid bacteria tropicalis: consumes alcohol, produces acid and improves flavor. The 4 kinds of bacteria are used, and the strains are fermented jointly, so that the speed of producing the bacterial film is high, and the fermentation time is short. The fermentation agent is prepared by adding the following fungus components in parts by mass: 10 parts of champagne yeast, 5 parts of pichia pastoris, 10 parts of bulgaria bacillus and 10 parts of tropical acetic acid bacteria. Adding the additive in a weight percentage of one thousandth, sealing and fermenting, wherein the fermentation temperature is preferably 28 ℃, the fermentation time is 5 days, and the rotating speed of a fermentation tank is 60r/min, and then centrifugally filtering the feed liquid.
5. Alcohol removal and blending: and (2) removing alcohol from the fermented feed liquid for 15min at 85 ℃ by using rotary evaporation equipment, and removing the alcohol generated by fermentation, wherein the proportion of the stock solution to water is 1:9, and the water-soluble dietary fiber is 2% of the current mass of one or more of inulin, glucan, resistant starch, chitosan, oat beta-glucan, guar gum, sodium alginate and fungal polysaccharide. Stirring and mixing evenly.
6. And (3) inflating and canning: cooling the obtained material liquid, bottling, and sterilizing by heat treatment at 125 deg.C for 15 s. In order to ensure the bubble taste of the obtained beverage, the pressure of the gas filled with sterile carbon dioxide is within 0.21 MPa.
Example 3
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
1. pretreatment of raw materials: micronizing black tea, adding 10 times of purified water, treating at 50 deg.C and ultrasonic power of 400W for 60min, and filtering to obtain tea stock solution;
2. fruit auxiliary material pretreatment: removing inedible parts of longan, rambutan, juicy peach, Chinese chestnut, custard apple and coconut meat, cleaning, and cutting into 1.5cm cubes. The weight adding proportion of the fruits to the purified water is 1: 20, boiling at 100 deg.C for 25min, and filtering to obtain fruit stock solution;
3. and (3) sterilization: mixing the tea leaf stock solution and the pretreated fruit stock solution according to the proportion of 1: mixing at a ratio of 10, adding crystal sugar, controlling the sweetness of the obtained material liquid to be 8% of that of sucrose, sterilizing at 115 deg.C for 15s, and mixing.
4. Fermentation: inoculating a fermenting agent into the mixed liquid, wherein the fermenting agent comprises 1. champagne yeast: much gas is produced, and the fruit fragrance is good; 2. pichia pastoris: the produced ester is more, and the honey fragrance is good; 3. lactobacillus bulgaricus: the product is fragrant, the sourness is soft, and the metabolite can inhibit pathogenic bacteria and putrefying bacteria in the intestinal tract; 4. acetic acid bacteria tropicalis: consumes alcohol, produces acid and improves flavor. The 4 kinds of bacteria are used, and the strains are fermented jointly, so that the speed of producing the bacterial film is high, and the fermentation time is short. The fermentation agent is prepared by adding the following fungus components in parts by mass: 10 parts of champagne yeast, 5 parts of pichia pastoris, 10 parts of bulgaria bacillus and 10 parts of tropical acetic acid bacteria. The addition amount is one thousandth of the mass fraction, the fermentation is carried out in a sealed way, the fermentation temperature is preferably 28 ℃, the fermentation time is 5 days, and the rotating speed of the fermentation tank is 60 r/min. The feed solution was then centrifuged.
5. Alcohol removal and blending: removing alcohol from the fermented feed liquid for 15min at 85 deg.C by rotary evaporation equipment, and removing alcohol generated by fermentation, wherein the raw liquid and water are water 1:9 in proportion, and one or more of water-soluble dietary fiber inulin, dextran, resistant starch, chitosan, oat beta-dextran, guar gum, sodium alginate and fungal polysaccharide. The water-soluble dietary fiber accounts for 2 percent of the current mass portion. Stirring and mixing evenly.
6. And (3) inflating and canning: cooling the obtained material liquid, bottling, and sterilizing by heat treatment at 125 deg.C for 15 s. The pressure of the gas filled with sterile carbon dioxide is in the range of 0.20MPa to ensure the bubble taste of the obtained beverage
Example 4
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
1. pretreatment of raw materials: micronizing black tea, adding 6 times of purified water, treating at 50 deg.C and ultrasonic power of 400W for 60min, and filtering to obtain tea stock solution;
2. fruit auxiliary material pretreatment: removing inedible parts of Fortunella margarita, mume fructus, fructus Pruni Pseudocerasi, fructus Jujubae and fructus Pruni Salicinae, cleaning, and cutting into 2.5cm cubes. The weight adding proportion of the fruits to the purified water is 1: 20, boiling at 100 deg.C for 25min, and filtering to obtain fruit stock solution;
3. and (3) sterilization: mixing the tea leaf stock solution and the pretreated fruit stock solution according to the proportion of 1: mixing at a ratio of 10, adding crystal sugar, controlling the sweetness of the obtained material liquid to be 14% of that of sucrose, sterilizing at 115 deg.C for 15s, and mixing.
4. Fermentation: inoculating a fermenting agent into the mixed liquid, wherein the fermenting agent comprises 1. champagne yeast: much gas is produced, and the fruit fragrance is good; 2. pichia pastoris: the produced ester is more, and the honey fragrance is good; 3. lactobacillus bulgaricus: the product is fragrant, the sourness is soft, and the metabolite can inhibit pathogenic bacteria and putrefying bacteria in the intestinal tract; 4. acetic acid bacteria tropicalis: consumes alcohol, produces acid and improves flavor. The 4 kinds of bacteria are used, and the strains are fermented jointly, so that the speed of producing the bacterial film is high, and the fermentation time is short. The fermentation agent is prepared by adding the following fungus components in parts by mass: 10 parts of champagne yeast, 10 parts of pichia pastoris, 10 parts of bulgaria bacillus and 10 parts of tropical acetic acid bacteria. The addition amount is one thousandth of the mass fraction, the fermentation is carried out in a sealed way, the fermentation temperature is preferably 33 ℃, the fermentation time is 3 days, and the rotating speed of the fermentation tank is 60 r/min. The feed solution was then centrifuged.
5. Alcohol removal and blending: removing alcohol from the fermented feed liquid for 15min at 85 deg.C by rotary evaporation equipment, and removing alcohol generated by fermentation, wherein the raw liquid and water are water 1:9 in proportion, and one or more of water-soluble dietary fiber inulin, dextran, resistant starch, chitosan, oat beta-dextran, guar gum, sodium alginate and fungal polysaccharide. The water-soluble dietary fiber accounts for 2 percent of the current mass portion. Stirring and mixing evenly.
6. And (3) inflating and canning: cooling the obtained material liquid, bottling, and sterilizing by heat treatment at 125 deg.C for 15 s. In order to ensure the bubble taste of the obtained beverage, the pressure of the gas filled with sterile carbon dioxide is within 0.20 MPa.
The detection of the tea polyphenol is determined according to GB/T21733 and 2008, and from the indexes in Table 1, the active ingredients in the tea subjected to the superfine grinding and ultrasonic extraction pretreatment in the examples 2-4 are fully absorbed by the solvent, so that the content of the active ingredients in the product is obviously increased to 106.87 mg/L.
TABLE 1 index
| Tea polyphenols (mg/L) | |
| Example 2 | 104.21 |
| Example 3 | 100.98 |
| Example 4 | 106.87 |
Example 5
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 8kg of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: sorting and cleaning orange peel and apples, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding 1kg of raw materials (weight ratio of 1: 1) into 50kg of purified water, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 1: 5, mixing, leaching at 90 ℃ under normal pressure for 50-60min, then extruding and filtering, adding 1 time of fruit mixed stock solution into filter residue, leaching again for 30-40min at 90 ℃ under normal pressure, extruding and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding rock sugar, controlling the obtained feed liquid to have the sweetness of 14% of cane sugar, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank at the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 1.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Example 6
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 4kg of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: sorting and cleaning bergamot pears, apples and yellow peaches, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding 1kg of raw materials (weight ratio of 1: 1: 1) into 50kg of purified water, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 1: 6, mixing, leaching at 90 ℃ under normal pressure for 50-60min, squeezing and filtering, adding 1 time of fruit mixed stock solution into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, squeezing and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding brown sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 2.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Example 7
A preparation method of a fruity bubble fermented tea beverage comprises the following steps:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 10g of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: selecting and cleaning apples and pears, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding raw materials (weight ratio of 1: 1) 0.24kg into purified water 12kg, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 5: 6, mixing, leaching at 90 ℃ under normal pressure for 50-60min, squeezing and filtering, adding 1 time of fruit mixed stock solution into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, squeezing and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding yellow crystal sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 2: 2.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Comparative example 1, comprising the following steps:
s1 leaching: mixing Taishun black tea and purified water according to the proportion of 1:8, leaching at 90 ℃ under normal pressure for 50-60min, then extruding and filtering, adding 1 time of purified water into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, extruding and filtering again, and combining the two filtrates to obtain a feed liquid;
s2 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding yellow crystal sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 1.
s3 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S2) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S4 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
The sensory and flavor scores of the products obtained in examples 5 to 7 and comparative example 1 were respectively obtained, and it can be seen from the sensory score results in Table 2 that the taste and flavor score of example 5 of the present invention was higher than that of comparative example 1. The tea product prepared by the method has better sensory flavor characteristics, and has certain advantages compared with the common Kangpu tea product; in comparative example 1, since the sour taste was removed, significant sensory disadvantages were imparted to the product in terms of taste and flavor, so that the overall acceptability of the product was significantly reduced.
TABLE 2 sensory and flavor scoring criteria for products
TABLE 3 scoring results
The detection of the tea polyphenol is determined according to GB/T21733 and 2008, and from the indexes in Table 4, the active ingredients in the tea subjected to the superfine grinding and ultrasonic extraction pretreatment in the examples 5-7 are fully absorbed by the solvent, so that the content of the active ingredients in the product is obviously increased to 441.56 mg/L; in comparative example 1, since the natural plant extract was not pre-treated and the active ingredients in the tea leaves were not sufficiently extracted, the amount of tea polyphenols contained therein was different from that of the product obtained by the ultra-fine extraction.
TABLE 4 indices
| Tea polyphenols (mg/L) | |
| Example 5 | 389.05 |
| Example 6 | 409.87 |
| Example 7 | 441.56 |
| Comparative example 1 | 320.21 |
Examples 5 to 7 described above
And (S6) after filling, filling sterile carbon dioxide gas with the pressure within 0.20MPa, and storing.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A preparation method of a fruity bubble fermented tea beverage is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials: crushing black tea, adding water, and performing ultrasonic extraction to obtain a tea stock solution;
(2) fruit auxiliary material pretreatment: cleaning fruits, cutting into pieces, adding water, boiling, and filtering to obtain fruit stock solution;
(3) and (3) sterilization: uniformly mixing the tea leaf stock solution and the fruit stock solution to obtain a mixed material solution, adding a sweetening agent, and then performing sterilization treatment;
(4) fermentation: inoculating a fermenting agent into the mixed feed liquid, sealing and fermenting, and then centrifugally filtering to obtain a filtered feed liquid;
(5) alcohol removal and blending: removing alcohol generated by fermentation from the filtrate, adding purified water and water-soluble dietary fiber, and stirring;
(6) and (3) inflating and canning: cooling the obtained material liquid, bottling, sterilizing, and charging sterile carbon dioxide gas.
2. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (1), water is purified water, black tea is subjected to superfine grinding, 2-10 times of the purified water by mass is added, the mixture is treated for 60min under the conditions that the ultrasonic power is 400W and the temperature is 50 ℃, and a tea leaf stock solution is obtained by filtering.
3. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (2), the water is purified water, and the weight adding proportion of the fruits to the purified water is 1: 20, the boiling condition is that the heat treatment is carried out for 30-50min at 100 ℃.
4. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (3), mixing the tea leaf stock solution and the fruit stock solution according to the ratio of 1: 2-15, adding sweetener, controlling the sweetness of the obtained material liquid to be 2-14% of the sweetness of the cane sugar, and carrying out heat treatment for 15s under the sterilization condition of 115 ℃ and 125 ℃.
5. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (4), the leavening agent comprises: champagne yeast, pichia pastoris, lactobacillus bulgaricus and tropical acetic acid bacteria; and (4) performing combined fermentation.
6. The method for preparing a fruity sparkling fermented tea beverage according to claim 5, wherein: the fermentation agent is prepared by adding the following fungus components in parts by mass: 5-10 parts of champagne yeast, 5-10 parts of pichia pastoris, 10-20 parts of bulgaria bacillus and 5-10 parts of tropical acetic acid bacteria, wherein the adding mass fraction is one thousandth.
7. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (4), the fermentation temperature is preferably 28-33 ℃, the fermentation time is 3-5 days, and the rotation speed of the fermentation tank is 60 r/min.
8. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (5), removing alcohol from the filtrate by rotary evaporation equipment at 85 ℃ for 15min, wherein the ratio of the filtrate to purified water is 1: 8-9; the water-soluble dietary fiber accounts for 1-2% of the mass of the current liquid.
9. The method for preparing a fruity sparkling fermented tea beverage according to claim 8, wherein: the water-soluble dietary fiber comprises: one or more of inulin, dextran, resistant starch, chitosan, oat beta-dextran, guar gum, sodium alginate and fungal polysaccharide.
10. The method for preparing a fruity sparkling fermented tea beverage according to claim 1, wherein: in the step (6), in order to ensure the bubble taste of the obtained beverage, the pressure of the filled sterile carbon dioxide gas is within the range of 0.20MPa +/-0.01 MPa.
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Application publication date: 20210112 |